Japanese knives are considered the best in the world. They're made of high-quality steel, are lighter and thinner, and can hold an edge for longer than your average knife. They are the premier choice for chefs worldwide for precision tasks, like deboning, mincing, slicing, and dicing.
Japanese chef knives are excellent because they're made by artisans who have spent decades mastering their craft and who use techniques developed from the makers of legendary Japanese swords in centuries past. The knives are strong and durable while still being well-suited to precision tasks. They frequently outperform even German knives given their unique attributes.
The easiest way to ensure that the knife you're ordering is a legitimate Japanese knife is to buy from a trustworthy store like Hasu-Seizo. Look for stores that are transparent about where exactly in Japan their knives are made. Be on the lookout for terms like "Japanese-inspired" and unrealistically low prices (below $60).
Japanese chef knives are typically purpose-built for specific tasks. If you only intend to buy one, you should select one best suited to your typical food prep tasks. Both Gyuto and Santoku are great choices for a multi-purpose knife, but other knives will offer you more precision for specific tasks. Browse our Knife Buying Guide or reach out to us for help.
If you enjoy cooking and do it often, you should treat yourself to at least one real Japanese knife. You'll love the ease and convenience it brings you. It’ll also last longer and serve you better than anything else you’re likely to use. You can even get 10% off on your order when you sign up for our newsletter. Plus, enjoy free shipping in the U.S. for all orders over $150 with Hasu-Seizo!